So I have a couple recipes on my radar to share with you that would normally call for a "jar of spaghetti sauce" or something like that. Several years ago, when trying my hand at Chicken Parmesan (one of the recipes coming soon), I decided I didn't just want to make a tomato paste based sauce like I do for spaghetti. Rather, I wanted something a little more fresh with real tomatoes, etc. So I found a bunch of different marinara sauce recipes and mixed and combined until I found something we liked. This is just a simple recipe that we like in several different things--the simplest being just over some pasta on its own! Double or triple the batch and freeze it for using later, too!
Marinara Sauce
8 medium-large sized tomatoes, peeled (use this process for ease!)
1 can tomato paste (mine is about 1/2-3/4 cup)
1/2 of a medium onion, chopped finely
4 cloves garlic, minced
2-3 tsp parsley
2 tsp basil
1 1/2 - 2 tsp salt
1 tsp sugar
1/2 tsp black pepper
Peel tomatoes and crush with your hands into a large pot. Add all other ingredients and simmer over low heat, covered, for at least 30 minutes, but an hour or more being better. This allows the flavors to really blend. Adjust seasonings as needed.
Notes: Sometimes I start by lightly sauteing the onion in just a small amount of olive oil. Sometimes I don't. I would start with about 1 1/2 tsp salt as the size of tomatoes will vary from time to time that you make this. If my tomatoes are on the smaller side, that might be enough. Sometimes I put closer to 2 1/2 if they are on the larger side. You'll just have to taste after it simmers a bit. Also, if your tomatoes are on the larger side and you want a little more sauce, just add some extra tomato paste and a little water if needed and then readjust your seasoning.
8 medium-large sized tomatoes, peeled (use this process for ease!)
1 can tomato paste (mine is about 1/2-3/4 cup)
1/2 of a medium onion, chopped finely
4 cloves garlic, minced
2-3 tsp parsley
2 tsp basil
1 1/2 - 2 tsp salt
1 tsp sugar
1/2 tsp black pepper
Peel tomatoes and crush with your hands into a large pot. Add all other ingredients and simmer over low heat, covered, for at least 30 minutes, but an hour or more being better. This allows the flavors to really blend. Adjust seasonings as needed.
Notes: Sometimes I start by lightly sauteing the onion in just a small amount of olive oil. Sometimes I don't. I would start with about 1 1/2 tsp salt as the size of tomatoes will vary from time to time that you make this. If my tomatoes are on the smaller side, that might be enough. Sometimes I put closer to 2 1/2 if they are on the larger side. You'll just have to taste after it simmers a bit. Also, if your tomatoes are on the larger side and you want a little more sauce, just add some extra tomato paste and a little water if needed and then readjust your seasoning.
Using this tonight with your chicken parm recipe!
ReplyDeleteHow much does this recipe make? Using it w your baked ziti recipe and wanted to make sure I'm gonna get 4 cups out of this?
ReplyDeleteDepending on the size of your tomatoes it might vary, but I've never had trouble getting 4 cups worth out of it and a little bit extra usually! Save the leftover as sauce for pizza or just over spaghetti!
ReplyDelete